Emirates Lounges across Australia will be serving gourmet dishes from the critically acclaimed Emirates Wolgan Valley Resort and Spa, with Emirates travellers being offered a different dish each month.
The menu will consists of starter, main course and dessert menu options, designed by Wolgan Valley’s Executive Chef Anston Fivaz that will refresh and delight the most discerning palates. I have personally stayed at Emirates Wolgan ValleyResort and Spa back in 2009 and can testify to the superb quality and taste of the dishes on offer at Wolgan Valley, Emirates Airlines passengers will be in for a re111al treat, another great reason to fly Emirates.
Picture 1: Emirates Wolgan Valley Resort and Spa Yabbie Asparagus and Fennel Starter to be Served in Emirates Lounges Across Australia
Picture 2: Emirates Wolgan Valley Resort and Spa Beef Fillite with Leek Fondue Baby Turnips and Asparagus Main
Picture 3: Emirates Wolgan Valley Resort and Spa Apple & Mascarpone Trifle Dessert to be Served in Emirates Lounges Across Australia
“Emirates has always been very attentive in delivering a dining offering on the ground and in the air that meets the highest standards in quality – ensuring an extraordinary culinary experience while maintaining the authenticity and seasonality of the products,” said Mr Mohammed H Mattar, Emirates’ Divisional Senior Vice President, Airport Services.
“Choosing Wolgan Valley, its luxury Australian conservation-based property and first hospitality development outside Dubai, to design some of the dishes offered in the lounges was a natural decision for Emirates,” concluded Mr Mattar.
“We’re thrilled to extend our gourmet cuisine from Wolgan Valley to Emirates lounges and showcase our seasonal, regional and organic food philosophy,” said Joost Heymeijer, General Manager, Wolgan Valley Resort & Spa. “We look forward to delivering a uniquely Wolgan Valley gourmet experience for travellers.”
A selection of the gourmet dishes include appetizers such as yabby salad, with shaved baby fennel, broad beans, pea puree, with asparagus spears; main courses including E Beck lamb rump, ratatouille, roasted tomato coulis, with candied basil leaves; and desserts of apple trifle, made with mascarpone cream, apple puree, caramelised apple, roulade sponge, and crème patisserie.